Recipe of terrine of veal snout, mustard seeds, pickled vegetables and anchovy mayonnaise
15/11/2019

15/11/2019
Enjoy this recipe with our amazing Beso de vino Macabeo&Chardonnay
Raimundo Elcacho Pueyo
Raimundo Elcacho is a humble man, modest; however for his colleagues, Carmelo Bosque included, is one of the best cooks of Aragon. Following his long professional background in the best restaurants of Huesca and Saragossa, he has just opened his own business in Saragossa: El Pancetas, with which the cook wants to bring quality to the streets. Those who allowed themselves to lead by the rotten and informal name of the restaurant are often surprised when tasting a perfect cuisine, in which flavour is the priority.
The recipe of terrine of veal snout, mustard seeds, pickled vegetables and anchovy mayonnaise as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.